Veggie egg cups

• 3 large eggs
• 1/4 large red pepper
• 2 1/2 oz broccoli
• 2 oz red onion
• 12 chives
• 1 oz cheese
• 2 tbsp 2 % milk
• 1 dash water
• 1 tsp vegetable oil
• 1 salt and pepper to taste

1. Cut up all of the vegetables.
2. Feel free to use any veggies that you like.
3. Mix in a bowl.Keep tomato seperate and reserve some parsley and chives for garnish.
4. Preheat oven to 350F.
5. Brush muffin tin with vegetable oil.
6. If using a silicone muffin pan be sure to place on a baking sheet.
7. I would still brush lightly with oil for easy removal of cups.
8. Mix eggs with milk and/or dash of water.
9. Add salt and pepper to taste.
10. Add vegetable mixture to the eggs, dispersed evenly among the cups.
11. Sprinkle cheese on top of mixture.
12. Bake for 15-20 minutes in preheated oven.
13. While cups are baking cube tomato and add remainder of parsley and chives to a bowl and mix.
14. Add the "salsa" to tops of egg cups once cooked.

eggs, red pepper, broccoli, red onion, chives, cheese, milk, water, vegetable oil, salt

Taken from cookpad.com/us/recipes/337016-veggie-egg-cups (may not work)